Peach Party!

Making the Most of Summer's Favorite Fruit

Article by Maria Dinoia

Photography by Courtesy of The Peach Truck

Originally published in Franklin Lifestyle

Stephen and Jessica Rose founded The Peach Truck to bring their favorite summer peaches to their friends and family in Nashville. Stephen had been truly homesick for the perfectly ripened, juicy fruit he grew up with in his hometown of Fort Valley, Georgia. The flavorless, bland imposters that filled grocery stores were a constant disappointment to him.

So the couple partnered with Stephen’s hometown farm and loaded up their truck with hand-picked, just-off-the-tree peaches. The community responding by eating 10 tons of their brown-bagged peaches in just five weeks! And in 2012 The Peach Truck was born.

Ten years later, The Peach Truck has delivered the best food from Mother Nature to their loyal following nationwide. Now Washington Post national best-selling authors for their cookbook and parents to three incredible kiddos, a lot has changed for Jessica and Stephen since that day in 2012. But their passion for delivering fresh summer peaches will never change!

Charred Peach Margarita

Yield/ Number of Servings: 2


1 tsp. canola oil

1 large peach, pitted, cut into 6 wedges

3 Tbsp. lime juice

3 oz. tequila

2 oz. Cointreau

1 Tbsp. agave nectar

Kosher salt

Lime wedges, for garnish

Instructions: Heat a grill or grill pan over medium high heat. Brush peach wedges with oil and grill 30-60 seconds or until charred. Remove from grill and cool completely. Set aside two peach wedges for garnish. Place remaining peach wedges and lime juice in a cocktail shaker; muddle to crush peaches. Add tequila, Cointreau, and agave. Top off shaker with ice; cover and shake 30 seconds or until chilled. Rub rims of two glasses with remaining peach wedges; dip rims in salt. Fill glasses with ice; strain margarita into the glasses. Add peach wedges and lime wedges to drinks for garnish. Serve immediately.


Yield/ Number of Servings: 4-6


1 tsp. grated peeled fresh ginger

1 tsp. grated peeled fresh turmeric

1/3 cup fresh orange juice

2 Tbsp. fresh lime juice

4 Tbsp. olive oil¼ tsp.

Kosher salt

2 large red grapefruit, peeled, sliced

2 large peaches, cut into thin wedges

2 kiwi, peeled, chopped

Flaky sea salt

Mint leaves

Instructions: Whisk together grated ginger, turmeric, orange juice, lime juice, olive oil, and salt. Arrange grapefruit, peaches, and kiwi on a large platter or individual plates. Drizzle with dressing and sprinkle with flaky salt and mint leaves. 


Yield/ Number of Servings: 3 servings (3 cups yield)


2 cups old fashioned oats

¼ cup chia seeds

2 cups almond milk

2 Tbsp. maple syrup

¼ tsp. kosher salt

Pinch cinnamon

3 peaches, chopped

½ cup chopped walnuts, toasted

Instructions: Combine oats, chia seeds, almond milk, maple syrup, salt, and cinnamon in a large jar or bowl. Cover and chill overnight. Spoon mixture evenly into three bowls or small jars. Top each with chopped peaches and walnuts.


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